Tuscan Chicken Rolls

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves (1 1/2 lb)
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 slices thin prosciutto, cut in half crosswise
• 8 large basil leaves
• 1 roasted red pepper, cut into four pieces
• 2 ounces mozzarella cheese, sliced "or"shredded
• 3 tablespoons extra virgin olive oil
• 1/3 cup marsala wine
• 1/3 cup chicken broth

Recipe

• 1 place the chicken breasts, one at a time, between pieces of heavy plastic wrap and pound to an even thickness of 1/2 inch.
• 2 sprinkle chicken with salt and pepper.
• 3 place one quarter each of the prosciutto, basil, red pepper and mozzarella in the center of each piece of chicken.
• 4 roll into a cylinder, tucking in the ends.
• 5 secure with a toothpick.
• 6 heat the oil in a large skillet over medium heat.
• 7 add the chicken and cook, turning carefully, so that all sides of the chicken are golden and nearly cooked through, about 12 minutes.
• 8 transfer to a plate.
• 9 add the marsala and chicken broth to the skillet, stirring up any browned bits at the bottom of the skillet.
• 10 bring to a boil.
• 11 return chicken and any juices, cover, and simmer until the chicken is cooked through, about 5 minutes.
• 12 uncover, raise heat to high, and reduce sauce slightly, about 1 minute.